Caramels Recipe

These delicious and creamy homemade caramels are classic candies that are an excellent option for giving as gifts during the holiday season.

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There’s something special about soft, chewy caramels. Maybe it’s the way this classic candy melts in your mouth or the sweet and salty flavor, but no matter what it is, one thing is for sure: caramels are irresistible.

Caramels Recipe Ingredients

Caramels quite simply must be tasted to be believed!

Rich and buttery, with a hint of salt, these velvety morsels instantly melt away in your mouth, leaving you dreaming of more.

Soft yet slightly chewy, caramels offer the perfect balance between sweet and salty flavors for a truly divine treat.

You’ll need:

• 3 cups of granulated sugar
• 1 cup of brown sugar
• 1 cup of unsalted butter, softened
• 2 cups of light corn syrup
• 1 teaspoon of sea salt
• 2 (12-ounce) cans of evaporated milk

Substitutions And Additions

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SEA SALT: Add a little bit of sea salt to the top of this classic caramel candy for a delicious variation of the flavor.

How To Make This Caramels Recipe

Our step-by-step instructions below will walk you through making this caramel recipe.

Make sure you keep a very close eye on the mixture while it is on the stovetop and whisk it continuously. It can very quickly burn to the bottom of the pan and you definitely don’t want this treat to burn!

STEP ONE: Prepare a 9×13-inch pan with parchment paper. 

STEP TWO: Add the sugars, butter, corn syrup, and salt to a heavy-bottomed saucepan or 5-quart stockpot, then bring to a boil over medium heat.

STEP THREE: Add in the milk very, very slowly, whisking/stirring constantly while boiling. Make sure the addition of the milk isn’t slowing the boil. This should take about 20 minutes.

STEP FOUR: Lower to medium-low heat and attach a candy thermometer to the pan. Heat, stirring often until the mixture reaches 238°F. Remove from the heat immediately and pour into the prepared pan.

STEP FIVE: Allow caramel to cool on the counter for 4 to 5 hours. 

STEP SIX: Wet a sharp knife with cold water, and slice caramels into 10 rows across, then 8 rows lengthwise (or desired size/shape).

 STEP SEVEN: Wrap with wax paper squares or pre-cut candy wrappers.

How To Serve

Try serving your caramel treats alongside glasses of creamy hot chocolate or cold, refreshing glasses of iced tea – both pair perfectly with something as luxurious as homemade caramels!

These delicious caramels would make a great treat to give as a homemade gift to friends and family over the holidays. Wrap them up in a pretty box or cookie tin with our gingerbread truffles and cashew brittle.

For more delightful candy recipes, our Martha Washington candy and cream cheese mints are both favorites.

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Fruity Pebbles Treats

Dessert Bars

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Storage

ON THE COUNTER: These creamy caramels can be stored for up to a week in an airtight container at room temperature.

IN THE FREEZER: Caramels can be kept in the freezer, as long as they are well-wrapped, for up to a year. Make sure to label the container so that you enjoy them before their best-by date.

These caramels are impossible to resist and always seem to hit the spot when you’re craving something sweet. This classic candy gets a lot of love during the winter holidays, but it’s a delicious treat all year round.

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Caramels Recipe

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These delicious and creamy homemade caramels are classic candies that are an excellent option for giving as gifts during the holiday season.

Cook Time 30 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Servings 80

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Ingredients

  

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• 3 cups granulated sugar
• 1 cup brown sugar
• 1 cup unsalted butter, softened
• 2 cups light corn syrup
• 1 teaspoon sea salt
• 24 ounces evaporated milk

Instructions

 

• Prepare a 9×13 pan with parchment paper.
• Add the sugars, butter, corn syrup, and salt to a heavy-bottomed saucepan, then bring to a boil over medium heat.
• Add in the milk very, very slowly, whisking/stirring constantly while boiling. Make sure the addition of the milk isn’t slowing the boil. This should take about 20 minutes.
• Lower to medium-low heat and attach a candy thermometer, heat stirring often until mixture reaches 238°F. Remove from heat immediately and pour into the prepared pan.
• Allow to cool on the counter for 4 to 5 hours.
• Wet a sharp knife with cold water, and slice caramels into 10 rows across, then 8 rows lengthwise (or desired size/shape).
• Wrap with wax paper squares or pre-cut candy wrappers.

Notes

• Make sure you are using a heavy-bottomed pan. Thin pots tend to heat unevenly and may not give you the desired results.
• The temperature is key when making caramels. Make sure you are using a candy thermometer so that you can be precise.
• If you’re having difficulty cutting the caramels, you can throw them in the freezer for about 15 minutes to harden them up and make them easier to work with. 

Nutrition

Calories: 95kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 30mg | Sugar: 18g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.04mg

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